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Bakery Style Sweet Corn Muffins

Hey Phaed:

Sweet Corn Muffins.
I learned it from working in my father-in-law's bakery 50 years ago.
Recipe ingredients reduced from original recipe for home use.

Timm in Oregon
 
 
Bakery Style Sweet Corn Muffins
 
Ingredients:
2-1/4 cups all purpose flour
1-1/4 cups white granulated sugar
1 cup cornmeal
1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon fine salt
2/3 cup neutral oil such as vegetable oil
2 large eggs
1 cup milk whole
1 cup regular full fat sour cream
 
Instructions:
Preheat the oven 400F degrees. Grease or line tins with cupcake liners. 
Whisk together the dry ingredients together in a large bowl.
 
In a medium size bowl whisk together the eggs, milk, sour cream and oil. 
Pour the wet ingredients into the dry ingredients and mix until just combined 
but do not overmix. Scoop or ladle the batter into the muffin tins and fill each 
cup to the very top. This batter is thick and it may seem like you have too 
much batter for the pan, but it’s just enough and will mound slightly above 
the rim of the pan. A muffin tin with a 1/2 cup capacity per cup is recommended.
 
Place the muffins in the oven and bake for 22 to 25 minutes or until the tops 
are golden brown and toothpick inserted in center comes out clean. You could 
rotate the muffin tin halfway through baking to ensure even cooking. If you are 
using the parchment paper liners, you may have to cook them a few minutes 
more because they allow the muffins to bake upwards instead of outwards like 
they would if using cupcake or no liners. Cooking time to cook them is probably 
closer to 25 minutes but please check after 22 minutes since all ovens vary.
 
Let the muffins cool in the muffin tin on a cooling rack for at least 5 minutes 
and then remove the muffins from tins and continue to let cool.